* Exported from MasterCook *
Salted Pretzels (Sourdough)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Rolls Sourdough Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups culture from first proof sourdough
1 tbsp oil
1 tsp salt
1 tbsp sugar
1 cup warm water
3 cups white bread flour
1/4 cup baking soda
coarse salt
Measure culture into large bowl. Add oil, salt and sugar to warm water and mix. Add to culture and mix. Add flour, one cup at a time, stirring until too stiff to mix by hand. Then knead about ten minutes.
Form into egg sized balls. Roll each ball between hands to form the 14 inch rope. Shape and proof, covered, at 85 degrees for 1 hour
From "Sue & Sam"
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* Exported from MasterCook *
Sandwich Rye Bread
Recipe By :Adapted from King Arthur catalog
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads International Breads
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Tsp Yeast
3 cups Bread Flour
1 cups Ka Rye Blend Flour
2 Tbsp Ka Rye Bread Improver
1 Tbsp Gluten
2 Tbsp Molasses
1 1/4 cups Water
2 Tbsp Dried Minced Onions
1 Tbsp Whole Caraway Seeds
2 Tsp Salt
2 Tbsp Olive Oil
The rye bread is from the King Arthur catalog. I made a few substitutions and used some things I had on hand which were slightly different from what the original recipe called for. But it makes a fantastic sandwich bread, great for ham or Reuben Sandwiches.
The KA in the ingredients stands for King Arthur. You can purchase these two ingredients from them.
Place all the ingredients in the pan of your bread machine in the order listed by the manufacture. Program for basic bread and press start.
Check the dough after a few minutes and make sure it is firm and slightly sticky. If not add flour or water to fix the problem.
>From: "Gonzo"
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* Exported from MasterCook *
Savory Red Pepper Cornmeal Scones
Recipe By :Cooking Light (Nov/Dec 1997)
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Scones
Vegetable & Herb Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup all-purpose flour
1/2 Cup cornmeal
1 Tablespoon sugar
1/2 Teaspoon ground cumin
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
1/8 Teaspoon salt
2 Tablespoons Butter -- cut in small pieces
1/3 Cup red bell pepper -- diced
1/3 Cup buttermilk
Pre-heat oven to 400F.
Combine flour, cornmeal, sugar, cumin, baking powder, baking soda, and salt
in a bowl; cut in butter with a pastry blender or two knives until mixture
resembles coarse meal. Add bell pepper and buttermilk; stir just until moist.
Pat dough into a 6-inch circle on a baking sheet coated with cooking spray,
and cut into 4 wedges. Bake at 400F for 20 minutes or until golden.
From Reggie Dwork
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* Exported from MasterCook *
Scandinavian Carrot Dill Bread
Recipe By :Saco Foods/ Red Star Yeast Com
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Vegetable & Herb Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf: -- (1 1/2 Lb Loaf):
2/3 cups Water -- (7/8 C+ 1 Tbsp)
1 Tbsp Olive Oil -- (1 Tbsp+ 1 1/2 Tsp)
1 Tsp Dried Dill Weed -- (1 1/2 Tsp)
2/3 cups Shredded Carrots -- (1 C)
2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp)
2 Tbsp Sugar -- (3 Tbsp)
1 Tsp Salt -- (1 1/2 Tsp)
2 cups Bread Flour -- (3 C)
2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp)
Add ingredients in the order suggested by your bread machine manual.
Use Basic Medium setting.
>From: jillmyers1@juno.com
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* Exported from MasterCook *
Sclhotsky's Rolls
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Hand Made
Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup water -- lukewarm
1 Tablespoon sugar
1 Pkg. active dry yeast
3/4 Cup milk -- lukewarm
1/2 Teaspoon salt
1/4 Teaspoon baking soda
2 1/2 Cups bread flour
Yellow cornmeal -- stone-ground
In 8 oz. measuring cup, stir together first 3 ingredients and let mixture stand until it bubbles to top of cup.
Dissolve baking soda in 1/2 tablespoon warm water.
In medium bowl, combine warm milk, salt, and soda-water mixture with 1 cup flour, beating with wire whisk until smooth. Beat in yeast mixture and then remaining flour, switching to sturdy spoon. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved.
Put dough in 2 small pie pans that have been sprayed with non-stick spray and dusted with cornmeal. Cover with wax paper or plastic wrap that has also been sprayed. Let rise about an hour.
Remove plastic wrap and discard. Spray tops of buns with non-stick spray and bake on center rack at 375F, about 20 minutes, or until golden brown.
As rolls cool in containers on rack for 20 minutes, spray tops with more non-stick spray to keep crust soft. Let cool 1 hour before slicing and filling with sandwich meats and cheeses.
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* Exported from MasterCook *
Scratch Baking Tips
Recipe By :Robin Hood Flour
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
Scratch Technique Tips:
1.Proofing Yeast
2.Mixing Techniques
3.First Rising
4.Kneading
5.Punching Down The Dough
6.Letting The Dough Rest
7.Shaping The Dough
8.After Shaping
9.Determining When Baked Bread Is Done
10.Cooling
TIP #1 Proofing Yeast
If using traditional, active dry yeast, water temperature should read 105-115F/40-46C.
Stir gently a few times with spoon to dissolve. Add 1 teaspoon (5 mL) of sugar.
Sprinkle yeast on top. Set aside for 10 minutes. The yeast will bubble into a foam.
If no bubbling occurs, yeast is inactive; this means you'll have to start over.
TIP #2 Mixing Techniques
By Hand
Proof the yeast and add other lukewarm liquid ingredients. Add 1 cup (250 mL) of flour and salt into wet mixture. Using a whisk or wooden spoon, mix to create a smooth, creamy batter. Add 1/2 cup (125 mL) of flour at a time. Always add flour in 1/2 cup to 1 cup (125 - 250 mL) increments. Once the flour cleans the sides of the bowl, it is ready to be kneaded.
By Electric Mixers Recommended For Bread Baking Proof the yeast.
Place all wet ingredients into mixer bowl. Never use high speeds to mix yeast doughs. Use low speed to add 1 cup (250 mL) of flour and salt to the wet mixture. Using dough hook attachment, mix for 1 minute to create smooth, creamy batter.
Continue to add flour, 1/2 cup (125 mL) at a time. Add flour slowly on the lowest speed.
The dough will form in 1 to 3 minutes of mixing slowly, working its way up the dough hook to clean sides of the bowl. At this point, you can scrape the dough from the bottom of the bowl. (Do not scrape the sides of the bowl or any of the dry bits.)
TIP #3 First Rising
Rising allows the gluten to change the dough from a firm, heavy mass to a smooth, elastic ball.
First, grease the bowl.
Lightly grease the surface of the dough to allow the gluten to stretch more easily as it swells. Cover loosely with greased waxed paper or plastic wrap and a tea towel to prevent drying out.
The dough should not rise to more than double its size. Rising temperature should be 75-85F/24-29C If temperature is too warm, it will kill the yeast; but if it's too cold, it won't rise properly.
To Determine When The Dough Has Risen Enough Press two fingers deeply into the dough and remove quickly. If the indentations remain, and the rest of the top is smooth and satiny, then the dough has risen sufficiently.
Allow more time for rising, if indentations fill.
TIP #4 Kneading
Lightly flour your hands and the work surface. Turn the dough mass onto your work surface. Gently bring the far edge of the dough forward and fold it over itself. With the heel of your hand, push the dough away from you. Give the dough a quarter turn and repeat folding and turning until it's smooth.
This can take from 4 to 10 minutes.
If the dough sticks to your hands or the surface, lightly flour them. Use the dough scraper to clean off the film of dough that accumulates on the work surface.
When adding flour during the kneading process, sprinkle about 1 tablespoon (15 mL) at a time onto the work surface.
TIP #5 Punching Down The Dough
Dough should be light, spongy and delicately domed after the first rising. Punch down the centre of the dough with your fist. Pull the edges of the dough to the centre and turn out of bowl onto lightly floured surface.
This step removes the large air bubbles so that the bread will be fine-textured.
If the dough is difficult to work with, cover and let rest for 10 minutes. (This will allow the gluten to relax.)
Shape dough as directed in recipe.
TIP #6 Letting The Dough Rest
After the dough has been punched down, cover with an inverted bowl and let rest for 10 to 15 minutes.
This will allow the dough to relax and make it easier to shape.
TIP #7 Shaping The Dough
Knead dough into a smooth, even ball.
Roll out the dough on a lightly floured surface to a rectangle approximately 9" x 12" (23 x 30 cm) to uniform thickness. Break gas bubbles as you roll.
Roll up tightly, from shorter edge, jelly roll style, sealing dough after each roll of dough with heel of hand.
Pinch the edges and ends firmly to seal. Place loaf seam side down in a well-greased loaf pan. Place loaf on greased cookie sheet; lightly flatten to form a rounded shape.
TIP #8 After Shaping
Cover loaf with tea towel.
Let dough rise in a warm place until it's doubled in size. Bake bread in preheated oven, on lower oven rack unless otherwise specified.
Arrange pans so that they do not touch each other or the sides of the oven.
TIP #9 Determining When Baked Bread Is Done
Bake to minimum time suggested in the recipe, then check for doneness. Bread loaves are done when they sound hollow when lightly tapped, and have shrunk slightly from sides of pans.
Crust colour does not indicate doneness. If excessive browning occurs before loaves sound hollow, cover with foil before they get too dark.
TIP #10 Cooling
Remove bread from pans immediately after baking. Cool on a wire rack to allow air to circulate, otherwise you'll end up with soggy bread.
From "Jazzbel"
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* Exported from MasterCook *
Soda Crackers
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers
Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
1 Tsp Salt
1/2 Tsp Baking Soda
2 Tbsp Margarine
2/3 cups Buttermilk
10-12 minutes at 375F
Combine flour, salt and soda; cut in margarine, and stir in buttermilk.
Roll dough into a ball and knead a few strokes. Divide into several pieces
and roll out very thin on a floured board. Lay sheets of dough on ungreased
flat baking pans. Sprinkle with salt and prick with fork. Cut into 1 to 1
1/2" squares with sharp knife or pizza cutter. Bake 10-12 minutes, or until
lightly browned.
>From: sound.doctrine@juno.com
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* Exported from MasterCook *
Soft Pretzels #4
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Hand Made
Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Warm Water -- 105 F- 115 F
2 Pkgs Dry Yeast
1/2 cups Sugar
2 Tsps Salt
1/4 cups Margarine -- melted but not hot
2 Eggs -- one for dough, one
for top
6 cups Unsifted Flour -- approximate
Coarse Salt
Warm a large bowl by filling it with hot water, then pouring out water. Put the 2 cups of warm water in the bowl; sprinkle the yeast on top of the water and stir until dissolved. Add sugar, 2 tsp salt, margarine, 1 beaten egg and 3 cups flour. Beat until smooth.
Add remaining 3 cups of flour. If dough is not stiff, you can add a bit more flour, but remember the you'll probably add more when you form the pretzels.
Cover the dough tightly and refrigerate 2 to 24 hours. Remove dough from refrigerator. Pinch off a small piece of dough.
On a floured surface, roll dough between your hands and the surface into a long rope, about the thickness of a pencil and about the length of an adult's arm from elbow to fingertips. If dough is sticky, it's all right to add more flour. Form the rope into a circle by bringing the ends towards you. Twist the ends around each other one, then fold them away from you, spreading the ends so
they touch the top half of the circle at 10 o'clock and 2 o'clock. Place pretzels on a lightly greased cookie sheet. Beat remaining egg and brush pretzels with it lightly. Sprinkle with coarse salt. Bake in an oven preheated to 400F for about 15 minutes, or until golden brown.
For bread-like pretzels: let them rise again before cooking For denser: skip rising all together.
From "J.J. Sommerville"
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NOTES : We made these a long time ago, so I don't really remember much about them, except that I loved them. I haven't made them since now that I'm married and it's just hubby and I (these are better the same day they are made...)
* Exported from MasterCook *
Soft Pretzels, Auntie Anne's #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Rolls
White Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup warm water
1 1/8 tsp active dry yeast -- (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
coarse salt -- To taste
2 tbsp butter -- (melted) (2 to 4)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450F for about 10 minutes or until golden. Brush with melted butter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture.
From "Sue & Sam"
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NOTES : The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!) I would like to thank Adrienne for this one! Many, many thanks.
* Exported from MasterCook *
Soft Pretzels, Big #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons yeast
4 1/2 cups very warm water
3 tablespoons honey
2 tablespoons salt
flour
Place above in Bosch or mixer, add flour til it cleans bowl. Knead 5-6 minutes, making sure dough isn't too sticky.
Divide into 2 balls. Flatten into rectangles. Slice 1/2" slices with a pizza cutter (the long way in to ropes). Shape in to pretzels or any shape you want (hearts, kids' initials, etc). Let rise a few minutes. Bake 425F about 15 minutes (til slightly brown). When they come out of oven, spray with water or buttery spray and sprinkle with salt or herbs or cinnamon/sugar. Store in ziplocs while still slightly warm.
From "Sue & Sam"
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* Exported from MasterCook *
Soft Pretzels, Philadelphia
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Rolls Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
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1 tbsp sugar
2 cups room temp water
1 tbsp yeast
1 cups flour -- white wheat
2 tsp malt powder
1 tsp salt
2 1/2 cups unbleached flour -- (2 1/2 to 3)
-- (more since w. wheat reduced)
Mix sugar, water and yeast. Add white wheat flour, malt, salt and enough
unbleached flour to make a soft but not sticky dough. Knead well and place
in bowl till doubled.
Divide dough into 16 pieces. Roll each into a log and shape logs into
pretzels. Boil 6 cups water with 2 tbsp baking soda. Put 4 pretzels at a
time in water and cook for 1 minute. Transfer to lightly greased baking sheet.
When all boiled, paint with egg glaze and sprinkle with salt or seeds, then
bake in preheated 450F oven for 12 - 15 minutes or until well browned.
From "Sue & Sam"
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* Exported from MasterCook *
Soft Pretzels, Russell's
Recipe By :local newspaper
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Daily Bread Mailing List
Hand Made Rolls
White Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast
1 1/2 cups warm water
1 tablespoon sugar
1 teaspoon salt
4 1/2 cups flour
Kosher salt
1 beaten egg -- optional
dissolve yeast in warm water & add sugar, salt, flour. divide the dough into approximately 16 parts. shape each part into a pretzel & place on lightly greased cookie sheet. If desired, brush tops with egg & sprinkle on kosher salt. Bake for 14 minutes in a 425F oven.
From Robin91783@aol.com
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NOTES : Robin, Thanks for the good pretzel recipe. We made them on Friday night,
and every one loved them.[pumpkinpie475@juno.com]
* Exported from MasterCook *
Sour Cream Dough
Recipe By :Austria, Hungary,Rumania,Breads of the World,Mariana Honig
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Env Yeast
1/4 cups Water -- Lukewarm
1 1/2 Sticks Soft Butter
3 Egg Yolks
1/4 cups Sugar
14 Tsp Salt
1 cups Sour Cream
3 1/2 cups Flour -- Approx
2 cups Apricot Butter -- Note 1
1/2 Beaten Egg -- To Brush On Tops
A recipe attributed to "Austria, Hungary, Rumania" in _Breads of the World_
by Mariana Honig, copyright 1977.
"A very versatile dough that makes a fine, delicate and flavorful bread. My
mother-in-law uses it for many different types of coffee cakes or just
plain rolls.
"For example, she puts the dough into a loaf pan and pokes about 2 cups of
halved Italian plums or the same amount of pitted cherries into the dough.
"This recipe makes 2 rolled up coffee cakes filled with apricot butter or
_lekvar_; or you might want to use prune butter or perhaps a
cinnamon-and-sugar mixture as a filling."
Yield: 2 small loaves or 20 rolls.
Can be frozen.
Note 1: or _lekvar_ or prune butter for filling
Preheat the oven to 375F.
Dissolve the yeast in the lukewarm water.
In a large bowl, beat the butter, egg yolks, sugar and salt together, then
add the sour cream and the yeast mixture and blend in the flour until you
have a dough.
Now turn the dough out onto a lightly floured work surface and knead until
shiny and smooth but still soft.
Place the dough in a large buttered bowl, cover with a towel and let rise
until doubled in bulk. This should take about 1 hour.
After the dough has doubled in bulk, return it to the work surface and
knead for a couple of minutes. Then divide into 2 pieces of equal
size. With a rolling pin, roll each piece into a rectangle, about 8" wide
by 14" long, and spread 1/2 cup apricot butter evenly onto each
rectangle. Roll up in jelly-roll fashion and place in two small (8" by 4")
buttered loaf pans.
Cover with a towel and let stand in a warm place to rise for about 30
minutes. Brush with the beaten egg before placing in the oven.
Bake in the oven until light brown, about 35 to 40 minutes. Let cool,
wrapped in a towel.
This recipe will also be enough to make about 20 rolls.
>From: rls-1850@juno.com
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* Exported from MasterCook *
Sourdough Flat Bread
Recipe By :Lora Brody [Blanche007@aol.com]
Serving Size : 1 Preparation Time :0:00
Categories : Breads Daily Bread Mailing List
Miscellaneous & Tips Whole Grain & Cereal Breads
Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup rye flour
1 cup all purpose unbleached white flour
2 teaspoons salt
4 teaspoons Sourdough Bread Enhancer Formula
1/4 cup vegetable oil
10 ounces water -- * (10 to 12)
1/2 cup assorted seeds
-- such as sesame - caraway
-- fennel or poppy
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
Bread machine method: Place the flours, regular salt, Sourdough Bread Enhancer, oil and water in the bread machine and process until a soft, pliable ball of dough forms, adjusting flour or liquid if necessary. Cancel the machine at the end of the first knead cycle.
Food processor method:
Place the flours, regular salt, Sourdough Enhancer in the work bowl of the food processor fitted with the plastic blade. With the machine on add the oil and then the water. When a ball of dough forms, knead for 40 seconds. The dough should be soft and pliable.
Stand mixer method:
Place the flours, regular salt, Sourdough Enhancer in the bowl of a stand mixer fitted with the dough hook. With the mixer on lowest speed add the water and oil. Knead on medium speed for 10 minutes, adding more water if necessary to make a smooth, slightly sticky ball of dough.
Allow the dough to rest 15 minutes before proceeding, then preheat the oven to
450 F, with the rack in the upper third of the oven. Lightly coat the underside of a heavy duty jelly roll pan, or a heavy baking sheet with non-stick vegetable spray. Divide the dough in 6 pieces (cover the remaining while you work with each piece). Sprinkle the work surface with a generous amount of seeds and press them into the dough. Roll the dough in a free form shape as thin as possible, then transfer it to the prepared pan and continue rolling until paper thin. Bake for 5-7 minutes or until the edges are crisp and brown and the center has risen unevenly and bubbled. Cool on racks and store uncovered at room temperature.
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NOTES : This simple to make cracker bread does not contain yeast or any other
leavening. A perfect solution to high altitude baking.
* Exported from MasterCook *
Sourdough Focaccia
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Sourdough Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1600 kilograms Bread flour -- (variable)
1 Cup Sourdough starter -- (room temperature)
2 tsps SAF yeast
1/2 teaspoon Sugar
1/2 Cup Warm water -- (115*F)
2 cups Fresh milk
2 cups Boiling water
1/4 cups Garlic Oil -- (or olive oil)
2 tbsp Shortening
6 cloves Garlic -- finely minced
2 large Red onion -- finely minced
2 Tablespoon Basil -- fresh (2 to 3)
-- or 1 1/2 teaspoon Dry basil
1 teaspoon Dry oregano
1 1/2 teaspoon Dry rosemary
1 teaspoon Dry Thyme
1 teaspoon Garlic powder
2 teaspoons Freshly ground black pepper
1 1/2 Tablespoon Salt
1. Combine fresh milk and boiling water in a large mixing bowl. Set aside to cool to 115*F
2. Proof yeast in 1/2 teaspoon sugar and warm water.
3. Saute garlic and onion in the oil and shortening. When soft, turn off heat and add all the herbs and pepper but NOT the salt. Toss in the bowl containing milk mixture.
4. Mix in the starter and the yeast. When it's been incorporated add the salt. Mix in the flour a cup at a time until a sticky dough forms.
5. Dump in a well floured work area and knead in the remaining flour with the aid of a dough scraper until a slack dough forms.
6. Form into a ball and place in a well oiled plastic basin or any large plastic container and cover with a generously oiled heavy duty plastic sheet. Refrigerate for at least 8 hours or overnight.
7. Punch down the dough and thaw for at least two hours well covered.
8. Punch down dough and scale into five 300 gm pcs. and three 400 gm pieces. Round and rest on a well oiled table covered for 10 minutes.
9. Place the 300 gm pieces in five oiled round pizza pans and the 400 gm pieces in oiled 9" square pans. Set aside to rise in a draft free spot covered for at least 1 1/2 hours.
10. Gently poke with two fingers about 1/2" into the dough. Sprinkle generously with olive oil or garlic oil and bake in a preheated 375*F oven for 20 minutes.
notes:
-Remove immediately to cooling rack once it leaves the oven. -Dough will be very billowy and light if the final rising after panning is long.
-You may have to punch down the dough occasionally while it's in the refrigerator.
-Dough can take a lot of stretching so it's alright to be a little rough with it while making it fit the pans.
-Recipe is tested using bread flour because the all purpose flour available in the Philippines is only suitable for making sweet dough.
-Has a good shelf-life but can be frozen successfully without any noticeable loss of flavor.
-Can be successfully trimmed down using about 500 gm of flour (about 4 to 5 Cups). Those interested please email me for directions.
From "Nini Chinjen"
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NOTES : Here's a bread that some of you might like to try. Although it takes a while to rest and let the dough rise it can easily be incorporated into any schedule. I used a starter that I "concocted" last January of this year and although I did not have to add more yeast I found out during my experiments that the dough turned out better with the added yeast. The longer rising and resting periods assures you of a very light dough with the characteristic chewy texture. The resulting bread is worth the wait. I apologise that the measurements are given by weight as that is what I normally use for commercial use and for home baking.
* Exported from MasterCook *
Sourdough Herbed Pizza Crust
Recipe By :Blanche007@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Dough Cycle Pizza and Calzones
Sourdough Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all purpose unbleached white flour
1/3 cup cornmeal
2 teaspoons salt
1 tablespoon mixed herbs de Provance -- *
1 teaspoon sugar
1 rounded tablespoons Lora Brody Sourdough -- depending on how (1
Enhancer
sour you want the crust
3 rounded tablespoons Lora Brody Dough
Relaxer
1/3 cup olive oil
12 ounces water -- ** (12 to 14)
* (combination dried basil, thyme, tarragon, lavender, rosemary and sage)
** to make an extremely slack ball of dough after the first 3-4 minutes of kneading
The wetter the dough the more holes you'll have - oven temperature is important as well - you need a hot oven to quickly turn the water into steam which forces the dough apart creating the bubbles. Prepare the dough either in a bread machine programmed for dough cycle, a food processor fitted with a plastic blade or stand mixer fitted with the dough hook. Allow one full rise. Gently deflate the dough and roll or stretch it to fill the pan. If you want thin crust pizza, divide the dough in two pieces and roll out on the bottom (underside) of two heavy duty jelly roll pans (a.k.a. half sheet pans). Roll very thin, add your topping and bake immediately in a preheated 450F oven for 14-16 minutes or until brown and crusty. For a thick crust pizza, roll the full recipe of dough and allow it to rise until desired thickness, top and bake at 425F for 20-25 minutes.
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* Exported from MasterCook *
Sourdough Pancakes And Waffles
Recipe By :Bill Proctor
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Miscellaneous & Tips
Starter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SOURDOUGH STARTER
2 cups warm water
3 cups flour
---
PANCAKE/WAFFLE
4 - Cups Starter
1/4 - cup powered milk, (optional)
2 - tablespoons oil
2 - eggs or egg whites, (optional)
2 - tsp salt
2 - tablespoons sugar
1 - tsp baking soda
SOURDOUGH STARTER - Empty the starter into a large bowl and add the warm water. Stir to thoroughly mix. Add the flour. Stir to combine but it is not necessary to remove the lumps. Cover the bowl lightly and place in a warm place for 12-36 hours (depending on hour sour you want the pancakes to be). Within a few hours, the mixture should have a surface of bubbles and a pungent, sour odor. I leave the mixture on the kitchen counter overnight since my starter works fine in a cooler environment.
When you are ready to make the pancakes, remove 4 cups of the starter mixture and place in a mixing bowl. Add about 3/4 of a cup of flour (not included in the above recipe) to the remaining starter and 1/2 cup of water. Mix well but ignore any lumps. Return this mixture to the starter storage container. Allow to sit on counter for 1 hour before returning to refrigerator.
PANCAKE/WAFFLE - To the 4 cups of starter, add the oil, eggs (you may use only the egg whites if you wish to reduce the cholesterol or omit them altogether. They add to the richness), salt and sugar (you may reduce the sugar, however, it does help in browning the pancakes or waffles as some of the sugar caramelizes during cooking) . At this point, it may be necessary to adjust the mixture thickness. This may be done by adding flour or milk.
Powdered milk or powdered buttermilk may be added as well to make a slightly richer pancake. Use 1/4 cup.
Dissolve the soda in a couple of tablespoons of water and when the griddle is hot, fold the dissolved soda into the pancake mixture. This will cause a leavening action and the mixture will double in volume. This will make the pancakes much lighter and fluffier. The amount of soda may be cut in half, if you wish a more sour tasting pancake.
Bake the pancakes on a hot (400F) griddle turning them once. Sourdough pancakes require a higher cooking temperature than typical for pancakes.
The same mix may be used to make waffles without any necessary adjustments to the recipe. However, for an even fluffier, lighter texture, you can fold in the whites from the eggs used in the recipe. They should be beaten until they are stiff and folded into the mixture before baking.
To reduce the amount of effort at the time you wish to make the pancakes or waffles, I often allow the original starter and the added flour and water to "work" for about 12 hours and the proceed to take 4 cups of the working starter, mix the rest of the ingredients in it and let the mixture continue to "work" another 24 hours or so until I'm ready to make the final pancakes or waffles.
The addition of soda as a leavening agent will reduce the sourness of the batter somewhat. If the batter has doubled in size from the original mixture, you can use it this way instead of adding the soda and water. If you do, be sure not to stir it down as the added air inside the mixture will make the pancakes more fluffy.
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NOTES : Here is my recipe for sourdough pancakes and waffles. I've developed the recipe over 30 years or so. You certainly can modify things to suit your own tastes. For example, the sugar I use is intended primarily to give the pancakes and nice brown color as they cook. The sugar caramelizes on the surface. You can omit the sugar, if you wish. The eggs are another example. You can use just the egg whites and throw the yolks away. The egg whites make the pancakes and waffles a little more fluffy. I usually start making the batter 2 days before I plan on using it. Any left overs can be put in the refrigerator for another day. Merely add more soda the second time to give the batter a chance to rise in the bowl, thereby making lighter and fluffier pancakes or waffles.
* Exported from MasterCook *
Sourdough Rye Flatbread
Recipe By :Lora Brody
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp Lora Brody's Sour Dough Bread Enhancer -- Note 1
3 Tbsp Unsweetened Cocoa Powder
2 cups All-Purpose Flour -- Unbleached, White
1 cups Medium Rye Flour
2 1/2 Tsp Salt
1 cups Warm Water -- Note 2
1/3 cups Vegetable Oil -- Or
Garlic Oil
2 Tbsp Black Strap Molasses
1 Egg White -- Mixed With
2 Tbsp Water
4 Tbsp Mixed Seeds -- To 5 Tbsp
Coarse Salt
Note 1: email me at for a free sample
Note 2: or extra to make a soft, smooth ball of dough after the first 5-7
minutes of kneading
Place all the ingredients except the egg white and seeds in the bread
machine and program for DOUGH using the Whole Wheat Setting if
available. Watch the dough forming during the first few minutes of the
kneading cycle, adding additional water or white flour as needed to form a
smooth, moist, supple ball. Knead until a smooth ball has formed.
Preheat the oven to 450F with the rack in the center position. Line 4 large
baking sheets with parchment. Either by hand or using a pasta machine roll
the dough into long strips 1/8" thick. Place the strips on the baking
sheets, brush with egg with and sprinkle with seeds and salt. Press
lightly with your fingers to push the seeds into the dough. Working with
one baking sheet at a time, for 5-6 minutes, then loosen the strips and
place them right on oven rack to bake for another 3-4 minutes until crisp
and brown, but not burned. These will not cook evenly. Cool on racks
before storing at room temperature.
Lora Brody
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* Exported from MasterCook *
Sourdough Starter #11
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Starter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain (preferably homemade) yogurt -- *
1/2 cup water
1 1/2 cups unbleached flour
Mix everything together in a 2-quart glass or pottery bowl. Cover loosely with plastic wrap and let stand on top of the stove or on the countertop for 3 days, stirring once a day. (Don't use a metal spoon.) It should be bubbly after three days. Every time you use it, replenish it with two parts water and three parts flour. I usually feed it with 2/3 C water and 1 cup flour.
*Making homemade yogurt is really easy and fun, especially if you have a microwave oven so you can heat the milk that way instead of standing over the stove stirring it. Homemade yogurt is much better than "store-bought." It's so good that I actually prefer it plain!
From Kejah@aol.com
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* Exported from MasterCook *
Sourdough Starter #12
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Starter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 teaspoon salt
3 tablespoons sugar
1 tablespoon dry yeast
2 cups lukewarm water
Use a glass bowl or container. Left covered on the counter out of the fridge to ferment 2 to 3 days, the starter should become bubbly and ready to use or store.
Because the live yeast responsible for the sourdough flavor is in the air, starters made in different areas of the country may have slightly different characteristics.
Once the starter mix is fed with flour and warm water, it must be left to ferment about 12 hours, until bubbly. Then it can be stored in the refrigerator to prevent over fermentation and used as the basis of bread, biscuits and the like.
It must always be replenished with more flour and water to keep it active. A clear brown liquid often forms on top of the stored starter, but it can be simply stirred back in before use. The starter should have a yeasty, slightly sour smell.
From Natalie Frankel
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* Exported from MasterCook *
Spelt Bread #6
Recipe By :Arrowhead Mills
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Wheat-Free Breads Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups Arrowhead Mills Spelt Flour
1 package yeast
-- (2 1/4 tsp)
2 Tbsp vegetable oil
2 Tbsp honey
1 tsp salt
1 up warm water
For Bread Machines:
Place all ingredients in bread machine according to manufacturer's instructions. Bake one shortest cycle possible (NOT quick bread cycle). If loaf falls a craters during baking cycle, decrease water slightly next time. For Baking in Oven:
Dissolve yeast in water with honey and vegetable oil. Add salt and 1 1/2 cups Spelt Flour. Beat well for 3-4 minutes. Cover with damp cloth and let set in warm place for approximately 30 minutes or until double in size.
Add remaining flour turning onto floured board to knead. Knead until smooth adding additional flour if necessary.
Place in oiled loaf pan, cover with damp cloth and let rise in a warm place until doubled in size (approximately 30 minutes). Preheat oven 350F.
Bake for 30-40 minutes, or until golden brown.
YIELD: 1 loaf
From Joni Repasch
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NOTES : Hope this is what you're looking for. I am going to try this first as
written, then may add a bread dough enhancer minus the wheat gluten. Some
time ago a few people submitted their own recipes for dough enhancers. I
have all the ingredients except the whey which was called for in one of the
submissions. Guess I'll have to go to a health food store for that
ingredient as Fresh Fields doesn't seem to carry it. I will also probably
add 1/4 cup dry milk and 1/4 cup potato flour as I find those additions
make a nice loaf of bread in my whole wheat bread recipes.
* Exported from MasterCook *
Spelt Muffins
Recipe By :Arrowhead Mills
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Whole Grain & Cereal Breads Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups Arrowhead Mills Spelt Flour
1/4 cup ground flax seed
1 tsp baking powder
1/2 tsp salt
2 eggs or egg substitutes
1/4 cup vegetable oil
1 tsp vanilla
1/2 cup honey
1/2 cup raisins
3/4 cup buttermilk
2 tsp ground cinnamon
Preheat oven to 375F. Mix all dry ingredients together. In separate bowl mix all liquid ingredient well. Combine both mixtures, being careful not to over-mix. Fill oiled muffin cups 3/4 cull and bake 12-15 minutes or until done.
From Joni Repasch
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* Exported from MasterCook *
Split Top Butter Loaf
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Daily Bread Mailing List Hand Made
White Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp sugar
3/4 cups warm water -- 105 to 115F
1 env active dry yeast
1 1/2 cups buttermilk
1 egg
1 tbsp salt
1/4 cups honey
3 tbsps butter -- in pieces
6 cups bread flour
Topping:
2 tbsps butter -- melted
Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy 5 to 10 minutes.
Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110F to 120F on instant-read thermometer. Transfer to a large bowl.
Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from the sides of the bowl.
Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.
Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.
Heat oven to 350F. With a razor blade or very sharp knife, make a slash down length of each loaf.
Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool.
Description:
"Makes 2 loaves (12 slices each) at $1.42 each loaf."
Source:
"Family Circle 2/1/00"
From "J.J. Sommerville"
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NOTES : These all looked so good to me! I made the Split-Top Butter loaf and it was great! (Hubby and I ate 1/2 of a loaf before it had totally cooled!). The next time I make it, I'm going to add some whole wheat flour to see how it does. The next one I want to try is the Marbled Pumpernickel Rye (I love making croutons out of the store bought stuff!)
* Exported from MasterCook *
Sprouted Wheat Bread #2
Recipe By :Bread Winners, Mel London, copyright 1979
Serving Size : 1 Preparation Time :0:00
Categories : Breads Daily Bread Mailing List
Hand Made Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages dry yeast
2 cups warm water
3 tablespoons oil
3 tablespoons honey
2 teaspoons molasses
1 1/2 teaspoons salt -- (optional)
1/2 teaspoon vinegar
1/4 cup mashed potatoes
3 tablespoons sesame seeds
1/4 cup shopped sunflower seeds
2 tablespoons soy flour
5 cups whole wheat flour
3/4 cup sprouted wheat
-- (or wheat pilaf)
1/2 teaspoon freshly squeezed lemon juice
(2 large loaves)
"This bread uses ... sprouted wheat ... (or wheat pilaf soaked overnight in one-half cup of water). It's a moist, heavy, and very nutritious bread."
[I am going to skip the mixing and kneading directions because they're standard. Ms. Rogers adds, "The dough will be very sticky when you knead. This is a slow-rising dough. Sprinkle the sprouts with lemon juice before adding them to the last kneading."]
"Bake at 375 degrees for 45 to 50 minutes. The sprouts will show slightly when this loaf is sliced, and this bread slices better when thoroughly cooled."
From rls-1850@juno.com
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NOTES : This particular recipe was given Mr. London by Valerie Rogers.
* Exported from MasterCook *
Starbucks' Date Scones
Recipe By :Paula Storm via EAT-L listserv
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit and Spice Breads
Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups all-purpose flour
1/2 Cup whole-wheat flour
1/4 Cup bran
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Teaspoon salt
2 Teaspoons cinnamon
1/4 Cup brown sugar
1/2 Cup Unsalted Butter -- chilled
1 egg
2/3 Cup 1% buttermilk
2/3 Cup dates
Combine the all-purpose and whole wheat flours, bran, baking powder, soda,
salt, cinnamon and brown sugar. Cut in the butter. Add the egg,
buttermilk and dates; do not over mix. (If the dough seems too sticky to
work with, add a couple more Tbs flour.) Shape the dough into a rectangle
about 2 inch think on a floured surface. Cut into 12 triangles. Bake on
an ungreased baking sheet in a preheated 350 degree oven about 25
minutes. Cool on a rack.
From Reggie Dwork
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NOTES : Paula Storm received this recipe from ranger@halcyon.com (sharon
gorman) and posted it to EAT-L on 7/12/99.
* Exported from MasterCook *
Stout Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads
Daily Bread Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pound:
3/4 Cup Water
3/4 Cup Dark Beer or Stout
1 Large Egg
1 Tbsp. Butter
1 Tsp. Salt
2 2/3 Cups Bread Flour
1 1/2 Cups Rye Flour
4 Tsp. Packed Brown Sugar
1 Tsp. Whole Caraway Seeds
2 Tsp. Yeast
Place all ingredients in your machines pan, in the order specified by your machines manufacturer. Select the wheat, grain, basic or white cycle and press start.
From "Jazzbel" From: Frances Feeter
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* Exported from MasterCook *
Sweet Dough
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Daily Bread Mailing List
Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- Small Loaf (1 lb/2 cup machine)
1/2 cup milk -- room temperature
(125 mL)
1 egg -- beaten
1 tbsp butter or margarine -- (15 mL)
1 3/4 cups ROBIN HOOD Best For Bread Homestyle White -- (425 mL )
Flour
3 tbsp sugar -- (45 mL )
1/2 tsp salt -- (2 mL )
1 tsp Robin Hood/SAF Perfect Rise Gourmet Yeast -- (5 mL )
---
-- Large Loaf (1 1/2 lb/3 cup machine or 2
lb/4 cup machine)
3/4 cup milk -- room temperature,
(200 mL )
1 egg -- beaten
2 tbsp butter or margarine -- (30 mL)
2 1/4 cups ROBIN HOOD Best For Bread Homestyle White -- (550 mL )
Flour
1/4 cup sugar -- (50 mL)
3/4 tsp salt -- (3 mL )
1 1/2 tsp Robin Hood/SAF Perfect Rise Gourmet Yeast -- (7 mL)
For Best Results
SELECT loaf size.
ADD ingredients to machine according to manufacturer's directions.
SELECT Dough cycle.
From "Jazzbel"
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* Exported from MasterCook *
Sweet Milk Scones
Recipe By :Scottish Cookery, Catherine Brown Glenfiddich
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Rave Reviews Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cups Flour -- Unbleached
1 Tsp Baking Soda
2 Tsp Cream Of Tartar
Salt -- To Taste
4 Tbsp Butter -- (1/2 Stick)
3/4 cups Milk
I have a wonderful scone recipe that came from a book titled "From Celtic
Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago
and I have used it OVER and OVER again. The author credits the recipe
to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is
for Sweet Milk Scones which I basically use as a starting point and then
add whatever we are in the mood for. Most often we eat Parsley and Onion
Scones with potato soup. My husband and our 2-year old daughter love
them! I can't tell you how many times he has burned his fingers because
when he smells them cooking he just can't wait for them to cool! I can't
describe them adequately, they are just wonderful.
Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift
together the flour, soda, cream of tartar and salt. Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.
Pour the milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick. (If the dough is too
thin the scone won't rise properly.)
Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.
The book lists the yield as 8 scones, I usually get 10 or 12 using the full
3 cups of flour.
To make parsley and onion scones add about 2 Tablespoons dried minced onion
and 1 or 2 Tablespoons dried parsley flakes with the dry
ingredients. These amounts are VERY approximate, I used to measure but now
I just dump in the onion flakes and parsley until it looks "right".
There are other variations listed in the with the recipe, if there is an
interest I can post the variations listed for things like honey, jam, fruit
etc.
From Kathy Engel
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NOTES : Tonight I tried Kathy Engel's Sweet Milk Scone Recipe. Dinner was a pot roast and I often prepare buttermilk biscuits with this dish. What a nice change: the scones came out very beautifully and requiring much less fat than most scone recipes. Skim milk in place of whole milk did just fine. [Joni Repasch ]
* Exported from MasterCook *
Syrian Ka'ak (Pretzel Like Rings)
Recipe By :Jewish Holiday Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Nut & Seed Breads Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lukewarm water
1 tbsp yeast
1 1/2 tsp salt
4 cups flour
1/2 cup margarine
1 tbsp anise seeds
3/4 tsp cumin seeds
1/4 tsp caraway seeds
1/4 tsp mahlep (ground cherry pit centers) -- optional
Stir water and yeast in small bowl. Put yeast mixture, flour,and margarine
in bowl and mix for 5 minutes as a soft dough is formed.
Grind seeds until well mixed, not pulverized. (Coffee bean grinder or mortar and pestle). Let dough rise in warm place for 30 minutes. Preheat oven 350F. Divide dough into 38 small balls. Roll each into snake like piece about 10 inches long and 1/2 inch wide. Cut into 5" lengths and connect ends leaving a ring with a wide hole. Dip ka'ak into beaten egg and then dip into sesame seeds. Place on lightly greased cookie sheet and bake 20-30 minutes until light brown and form. Using two cookie sheets, switch position after about 12 minutes
From "Sue & Sam"
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* Exported from MasterCook *
Tea Biscuits
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Rolls
Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Flour -- sifted
4 Teaspoons Baking Powder
1/4 Teaspoon Salt
3 Tablespoons shortening -- up to 5 TB
2/3 Cup Milk
Preheat oven to 450F.
Combine flour, banking powder and salt in bowl. Cut in Crisco until mixture resembles small peas. Add Milk and stir together until mixture comes away from sides of bowl. Put on a floured surface and knead for a few seconds. Bake until golden brown (12 minutes)
Recipe from: Mrs. Ruth Daly (My Mom!)
Posted by: June Daly Del Re Converted by MMCONV vers. 1.00
From Reggie Dwork
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* Exported from MasterCook *
Tea Biscuits #2
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Daily Bread Mailing List Rolls
Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups White flour
4 Teaspoons Baking powder
1/4 Cup Sugar
1 Teaspoon Salt
2/3 Cup Shortening
2 Cups Water
Mix together the dry ingredients. Cut in the shortening. Add water, a little at a time & mix thoroughly. Using more flour if necessary, knead dough lightly until it is well mixed & not sticky. Roll dough with rolling pin to 1/2" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes.
Variation, add 1/2 c currants before adding the water.
Makes 18 biscuits.
Posted by Mark Satterly in Intercook
From Reggie Dwork
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* Exported from MasterCook *
Tea Biscuits, Easy
Recipe By :Spectator, Nov. 18/92
Serving Size : 6 Preparation Time :0:00
Categories : Daily Bread Mailing List Rolls
Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-purpose flour
3 Teaspoons Baking powder
3/4 Teaspoon Salt
6 Tablespoons Shortening
1 Cup Milk
Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes till lightly browned.
From the Spectator, Nov. 1992
From Reggie Dwork
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* Exported from MasterCook *
Teatime Scones
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Daily Bread Mailing List Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Flour -- all purpose
1 Tablespoon Sugar
1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda
1/4 Teaspoon Salt
1/3 Cup Butter -- chilled
1 Egg
1/2 Cup Buttermilk
1 Teaspoon Vanilla
In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm.
From Reggie Dwork
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* Exported from MasterCook *
The Gluten Washing Experiment
Recipe By :http://www.crop.cri.nz/foodinfo/millbake/sci_act.htm
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
Aim
To separate and measure the gluten (protein) part of flour from the starch
part. The starch is the milky-white substance washed away.
Materials
Several different brands of white flour
Bowls
Tap water
Spoons
Measuring equipment
Method
1.Take one flour at a time and weigh 20 grams of the flour to be tested and place it in a clean bowl.
2.Add 10 milliliters of tap water and mix into a dough with a spoon, taking care that none of the flour or water is spilled during this procedure. Make sure you mix together all the flour and water.
3.Cover the piece of dough with cold water from the tap and leave it for about 30 minutes.
4.After this time, turn the cold water tap onto a very slow flow and wash the dough. You will need to work the dough all the time (kneading with your fingers) until the water running from it is clear and no longer a "milky" white. It is a good idea to put a sieve under the stream of water to catch any lumps, so you can easily add them back to the ball of dough you are working with. (It is important to collect all the lumps).
5.Once the water is clear, squeeze the gluten ball with your fingers to get rid of as much water as possible, and then lay it aside on a smooth surface for about 10 minutes. More water will settle out.
6.Weigh
the gluten ball and round the weight to the nearest whole number. To estimate how much dry gluten you have, multiply the weight of the gluten ball by 5 and divide the result by 3. For example: from 20 grams of flour, you may have got a gluten ball that weighs 9 grams. Multiply by 5........9 x 5 = 45.........Divide by 3........45 3 = 15% gluten.
Results
Using the example above, the 15% of the flour you started with is protein. The remaining 85% is starch and other substances. Different flours will produce different amounts of gluten. Test each one to find out and record on a line graph. Remember to always:
Mix each sample for the same amount of time
Soak the dough ball for exactly 30 minutes
Keep the temperature of the water the same for all samples
Keep the rate of flow of the washing water, and the amount of washing time the same
Make sure you collect all the dough pieces in the sieve and add them back to the dough.
For fun just get gluten (it's like chewing gum) out of the flour. Use 100 grams of flour and 56 milliliters of water. Make a big thoroughly mixed dough. Soak this, under water, for 30 minutes and then wash it under a constant flow of water in the same way as the experiment above.
How about finding out what happens when gluten is baked. Weigh then place some of the gluten ball on a greased oven tray. Bake it in a hot oven (220C/425F) for about 20 minutes. You will see it blow up into a big ball and then turn golden brown. Let it cool and weigh it again. Break it in half, what do you notice?
From "Jazzbel"
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* Exported from MasterCook *
Thirsty Experiment
Recipe By :http://www.crop.cri.nz/foodinfo/millbake/sci_act.htm
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
Aim:
To see how much gluten protein there is in different kinds of flour.
Materials:
1 cup Wheat Flour
1 cup Rye or Barley Flour
Tap water
Method:
1.Mix enough water with the wheat flour to make a smooth dough like clay.
2.Mix exactly the same amount of water used for the wheat flour with the
rye flour.
Results:
Gluten which is present in wheat soaks up a lot of water because it is a 'thirsty' protein.
The second mixture will stay sticky and wet because there is not enough gluten to soak up all that water.
Not all wheat flours contain the same amount of gluten. High protein wheats contain the most gluten. Bread made out of high protein wheat flour such as bread flour will rise the most. Low protein wheats such as cake flour contain the least amount of gluten and therefore will rise the least. All purpose flour is a blend of high and low protein wheats and will produce a medium sized loaf of bread.
From "Jazzbel"
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* Exported from MasterCook *
Tips For More Flavor And Crisp Crust (Ie, European Bread)
Recipe By :Cindy Lewellen
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
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*****
I use a pizza stone (actually unglazed ceramic tiles -- a cheap pizza stone) and preheat the oven to 500 degrees for at least a half hour. I bake the bread directly on the stone, transferring it with a pizza peel. Before I put the bread in the oven, I spray the oven with water and then I spray it 2 or 3 more times during the first five minutes. After 5 minutes, I turn the heat down to 450 degrees and don't open the oven for 20 minutes. After 20 minutes, I move the loaves around to get more even browning and bake for 15 or 20 minutes more. (I usually bake 2 2-pound loaves at a time.) I check the internal temperature of the loaves with an instant read thermometer. It should be between 210 and 220 degrees. This should give you a hard crust. This works very well with bread that has no sugar or only a trace amount. I've tried baking some that have more sweetener and the bread has tasted good, but the crust turns pretty black at that temperature.
To improve the flavor of your bread, try retarding it in the refrigerator over night. After it is shaped, cover it with plastic wrap and let it rise in the fridge over night. In the morning, take it out, let it finish rising and bake. You may find that you need to cut down on the yeast some. This works especially well with sourdoughs because they tend to rise slowly. Sometimes my "french" bread rises too much overnight. If you don't have refrigerator space for shaped loaves, you can give the dough a cold rise in a plastic bag and shape it the next day and let it rise again. Another way to improve the flavor is to save a cup of dough and use it the next time you make bread. You can keep it for 2 or 3 days in the refrigerator or freeze it if you aren't making bread that often. When you make your next dough, you mix it as normal and then add the old dough about half way through the kneading. A sponge or poolish is another method which will improve the flavor. Basically, anything you can do to give the yeast longer to work will make your bread taste a little better.
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NOTES : Another thing you might try is to check out the "artisan bread flours"
offered by King Arthur. They have products called "European-Style
Artisan Bread Flour," "French-Style Flour," and "Italian-Style Flour."
I have found that the simpler the dough, the better the bread, so bear
that in mind, too! [Ruth Provance ]
* Exported from MasterCook *
Tips On Making Tons Of Bread
Recipe By :Haacknjack@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
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*****
Making tons of bread ... two techniques that work for me are
(a) Let half of the batch rise again! I've never had bread resent an additional rise, though under kneading is a serious sin. So, if your batch is more than your oven can take, just shape half of it and let the other half rise until the first half is out of the oven.
(b) Pack 'em in! It's a little bit of work in re-arranging once the crust is set (about 2/3 of the way through the baking time), but I can indeed fit a dozen smaller loaf pans into my standard gas-range oven. You put four front-to-back across the back of the top shelf, and two side-to-side across the front of it. Repeat for the second shelf. When re-arranging, move front-to-back and left-to-right, and (sigh) change shelves. this sounds much more awful than it is, once you've done it. Here's some visual help (a shelf as seen from above):
First pass 1 2 3 4
--5-- --6--
Second pass --6-- --5--
4 3 2 1
the saving grace is, you don't have to turn each individual pan around because you're re-arranging them so the end that started in the middle finishes on the outside edge. With this trick, I can bake a dozen Christmas stollens at one time (and I need to!)
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* Exported from MasterCook *
Treacle Scones
Recipe By :Scottish Cookery, Catherine Brown Glenfiddich
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Scones Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
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2/3 cups Flour -- Unbleached
1 Tsp Baking Soda
2 Tsp Cream Of Tartar
Salt -- To Taste
4 Tbsp Butter -- (1/2 Stick)
3/4 cup milk
2 tablespoons molasses
1/2 cup chopped walnuts
Treacle Scones -- Prepare the basic recipe for Sweet Milk Scones. Mix 2
Tablespoons molasses into the milk before adding it to the flour. Add 1/2
cup chopped walnuts to the dough before rolling.
Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift
together the flour, soda, cream of tartar and salt. Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.
Pour the milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick. (If the dough is too
thin the scone won't rise properly.)
Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.
The book lists the yield as 8 scones, I usually get 10 or 12 using the full
3 cups of flour.
To make parsley and onion scones add about 2 Tablespoons dried minced onion
and 1 or 2 Tablespoons dried parsley flakes with the dry
ingredients. These amounts are VERY approximate, I used to measure but now
I just dump in the onion flakes and parsley until it looks "right".
There are other variations listed in the with the recipe, if there is an
interest I can post the variations listed for things like honey, jam, fruit
etc.
From Kathy Engel
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NOTES : I have a wonderful scone recipe that came from a book titled "From Celtic
Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago
and I have used it OVER and OVER again. The author credits the recipe
to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is
for Sweet Milk Scones which I basically use as a starting point and then
add whatever we are in the mood for. Most often we eat Parsley and Onion
* Exported from MasterCook *
Triple Apple With Raisins And Walnuts
Recipe By :Pauline Lee
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Fruit and Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup apple cider
1/2 cup applesauce
2 Tbsp. unsalted butter
2 Tbsp. brown sugar
1 egg -- beaten
1 1/2 cup all-purpose flour
1 cup whole wheat flour
1/4 cup soy flour
1/4 cup rolled oats
1/4 cup oat bran
1 Tbsp. Lora Brody's Bread Dough Enhancer
2 Tbsp. buttermilk powder -- (or milk powder)
1 tsp. apple pie spice -- (1 to 2)
-- (cinnamon -- allspice, nutmeg,
cloves)
3/4 tsp. salt
2 1/4 tsp. SAF instant yeast
1 cup chopped dried or fresh apple
1/2 cup raisins
1/2 cup chopped walnuts -- toasted
Heat cider, applesauce, butter together in microwave oven or saucepan until warm. Remove from heat, stir in brown sugar. When cooled to lukewarm temperature, add beaten egg and mix well. Set aside. Whisk together in medium-sized bowl: flours, rolled oats, oat bran, dough enhancer, buttermilk or milk powder, spice mix, salt. Pour cider mixture in bread machine pan. Spoon flour mixture over the liquid mix. Make shallow well in flour, spoon in yeast. Place pan in bread machine.
Set bread machine for white bread, 1 1/2 lb. loaf, medium crust. Start machine.
When ingredients are mixed, keep machine running, add chopped apples, raisins, walnuts.
Cool on wire rack when baking is finished.
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NOTES : This is a recipe that I developed myself several years ago and made by hand. I recently adapted it for my Breadman, and I want to share the adapted recipe with Bread Digest subscribers. Although i serve it toasted for breakfast, it would be very good for peanut butter or cream cheese sandwiches.
This bread is nutritious and is loaded with fiber! It makes delicious toast.
* Exported from MasterCook *
Triple Fruit Scones
Recipe By :Cooking Light (March 1998)
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit and Spice Breads
Scones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups all-purpose flour
1/3 Cup sugar
1 Tablespoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
6 Tablespoons butter
1/3 Cup dried apricots -- chopped
1/3 Cup dried cranberries
3/4 Cup buttermilk
2 Teaspoons orange rind -- grated
1 Large egg
1 Large egg white
1 Tablespoon sugar
Preheat oven to 400F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter
with a pastry blender or 2 knives until mixture resembles coarse
meal. Stir in apricots and cranberries. Combine buttermilk, orange rind,
egg and egg white; add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with
floured hands. Roll dough into a 12x6-inch rectangle. Cut dough into 8
(3-inch) squares using a dull knife or a dough scraper. Cut each square
into 2 triangles; place on a baking sheet coated with cooking
spray. Sprinkle with 1 tablespoon sugar; bake at 400F for 12 minutes or
until golden.
From Reggie Dwork
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* Exported from MasterCook *
Tropical Scones
Recipe By :Simply Scones
Serving Size : 8 Preparation Time :0:30
Categories : Daily Bread Mailing List Scones
Amount Measure Ingredient -- Preparation Method
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2 Cups all-purpose flour
1/4 Cup granulated sugar
2 Teaspoons baking powder
1/4 Teaspoon salt
5 Tablespoons unsalted butter -- chilled
1/2 Cup milk
1 Large egg
1 1/2 Teaspoons vanilla extract
1/2 Cup dried papaya -- chopped
1/2 Cup dried pineapple -- chopped
1/2 Cup macadamia nuts -- chopped
1/2 Cup coconut -- shredded
3 Ounces white chocolate -- 1/2 inch pieces
Preheat oven to 375F. Lightly butter a 9 inch diameter circle in the center of a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the milk, egg, and vanilla. Add the milk mixture to the flour mixture and stir to combine. Stir in the papaya, pineapple, macadamia nuts, coconut, and white chocolate until evenly distributed.
With lightly floured hands, pat the dough into a 8 inch circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake for 18-20 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Re-cut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container. These freeze well.
From Reggie Dwork
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* Exported from MasterCook *
Two Seed Potato Bread
Recipe By :Cooking Light Jan/Feb 2000
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Daily Bread Mailing List Hand Made
Nut & Seed Breads Vegetable & Herb Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour
1 1/2 cups bread flour -- divided
2 cups water
3/4 cups baking potato -- peeled and diced
1 pkg dry yeast
3 tbsps honey
1 tbsp vegetable oil
1 tsp salt
cooking spray
1 lg egg white
1 tbsp pumpkin seeds, roasted -- unsalted
1 tbsp sunflower seeds
Lightly spoon flours into dry measuring cups; level with a knife. Combine water and potato in a saucepan; bring to a boil. Cook for 15 minutes or until tender. Place mixture into a blender; process until smooth. Reserve 1 1/2 cups potato liquid; discard the remaining potato liquid. Cool the potato liquid to warm (100 to 110). Combine 1 cup bread flour, potato liquid, and yeast in a large bowl. Cover and let stand at room temperature 1 hour.
Add whole-wheat flour, honey, oil and salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tbsp at a time to prevent the dough from sticking to hands (the dough will feel tacky). Place dough into a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 375 F.
Uncover dough; brush with egg white over loaf. Sprinkle dough with pumpkin seeds and sunflower seeds. Bake at 375 F for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
Description:
"Although it doesn't rise as tall as traditional American sandwich
breads, this dense, flat-topped loaf is perfect for that lunchtime
favorite."
Source:
"Cooking Light Jan/Feb 2000"
From "J.J. Sommerville"
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* Exported from MasterCook *
Ubc Cinnamon Rolls
Recipe By :Mau Cat
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Rolls Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
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3 cups milk
6 tbsp butter
6 tbsp granulated sugar
1 tbsp salt
2 envelopes instant dry yeast
2 large eggs
9 cups all purpose flour
---
Filling
1 cups melted butter divided
1 1/4 cups granulated sugar
2 tbsp cinnamon
Scald milk. Must be very hot.
Stir in butter, sugar and salt.
In large bowl, combine milk mixture and eggs.
Mix yeast and four to five cups of flour.
Add flour to milk mixture and beat well for 10 minutes.
Gradually add enough of the remaining flour to make a soft dough.
Turn onto floured surface and knead until smooth and elastic.
This will be a soft dough.
Place in well-greased bowl and roll dough over to grease top.
Cover with a damp cloth and let rise until double (~ 1 hr).
Punch down and turn out onto lightly floured surface.
Divide dough in half.
Roll out each piece of dough into 9 x 18 inch rectangle, spread with melted
butter and sprinkle cinnamon/sugar mixture on top.
Roll up like a jelly roll, starting at the long side.
Cut into 2 inch slices.
Place remaining melted butter in bottom of pan and arrange slices in pan
and cover loosely with greased waxed paper.
Let rise until double (45-60 minutes).
Bake at 350F for 35-45 minutes.
Remove from oven and immediately invert onto serving tray.
Makes 18 large cinnamon buns.
NOTE: Canadian all-purpose flour has the protein content of US bread
flour. I don't know if US all-purpose flour gives the desired results or not.
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NOTES : A couple of requests for the unadulterated recipe, so here it is...
* Exported from MasterCook *
Unleavened Bread Experiment
Recipe By :http://www.crop.cri.nz/foodinfo/millbake/sci_act.htm
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
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*****
What happens when carbon dioxide from yeast is not used in making
bread?
To find out you need 50 grams of plain flour and water.
Put the flour in a bowl and gradually add the water, mixing all the time.
Add water until you have a stiff paste or dough.
Roll the dough into a ball on a floured surface.
Place in a greased baking tin and bake at 230C (450F) for 10 to 15 minutes or until golden brown.
From "Jazzbel"
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* Exported from MasterCook *
Vienna Bread #3
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made International Breads
Amount Measure Ingredient -- Preparation Method
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1 1/2 tbsp yeast
1 tbsp sugar
1 cups warm water
1 cups warm milk
2 cups flour
1 tbsp salt
3 tbsp melted unsalted butter
3 cups flour -- (3 to 4)
sesame seeds
Mix first 5 ingredients and beat till smooth. Cover with plastic wrap and let rise 1 hr. Add salt, butter and 1 c flour to sponge. Beat in remaining flour 1/2 c at a time till soft dough forms. Turn out onto floured surface; knead 3-5 min. Place in greased bowl, cover and let rise 2 hr. Divide dough into thirds. Form into fat ovals, pinching ends to points. Place on greased pan, cover loosely with plastic wrap. Let rise 1 hr. till double. Mix 1 egg yolk with 1 tbs water, brush onto loaves. Sprinkle with sesame seeds. Slash each loaf 3 times. Bake 10 min @ 425F, then lower temp to 375F and bake 25-30 min longer.
From "Bruce J. Edwards"
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* Exported from MasterCook *
Viennese Mocha Nut Bread
Recipe By :Saco Foods/ Red Star Yeast Com
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads International Breads
Nut & Seed Breads Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf: -- (1 1/2 Lb Loaf):
3/4 cups Water -- (1 C + 1 Tbsp)
1 Tbsp Oil -- (1 Tbsp + 1 1/2 Tsp)
1/3 cups Hazelnuts -- (1/2 C)
2 Tbsp Saco Premium Baking Cocoa -- (1/4 C)
2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp)
2 Tbsp Sugar -- (3 Tbsp)
3/4 Tsp Salt -- (1 Tsp)
2 cups Bread Flour -- (3 C)
2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp)
Add ingredients in the order suggested by your bread machine manual.
Use Basic Medium setting.
>From: jillmyers1@juno.com
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* Exported from MasterCook *
Wheat Berry And Walnut Bread
Recipe By :Cooking Light Jan/Feb 2000
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Daily Bread Mailing List Hand Made
Nut & Seed Breads Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups whole wheat flour -- divided
1/2 cups rye flour
1/4 cups all-purpose flour
1 1/2 cups 1% low-fat milk -- warmed (100-110
degrees)
2 tbsps all-Bran(r) Cereal
1 pkg dry yeast
1/2 cups water
2 tbsps uncooked wheat berries
6 tbsps chopped walnuts -- divided
3 tbsps honey
1 tsp salt
cooking spray
1 tsp vegetable oil
Lightly spoon the flours into dry measuring cups; level with a knife.
Combine warm milk, 1/2 cup whole-wheat flour, cereal, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.
Combine 1/2 cup water and wheat berries in a small microwave-safe bowl. Microwave at HIGH 1 minute or until mixture boils. Cover and let stand 1 hour. Drain.
Add the wheat berries, 2 cups whole-wheat flour, rye flour, 1/2 cup walnuts, honey, and salt to yeast mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of all-purpose flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough on a baking sheet coated with cooking spray. Shape into an 8 inch round loaf. Make a 1/4-inch-deep "X" design in top of dough using a sharp knife. Brush dough with oil, and sprinkle with 2 tablespoons walnuts. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Preheat oven to 375 F.
Uncover dough. Bake at 375 for 25 minutes or until loaf sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.
Source:
"Cooking Light Jan/Feb 2000"
From "J.J. Sommerville"
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NOTES : This dense, round loaf is great for sandwiches or as an accompaniment to a meal, soup or stew. Wheat berries, which can be cooked and eaten as a cereal or softened and added to baked goods, are whole, unprocessed kernels of wheat. Look for them in health-food stores and some supermarkets.
* Exported from MasterCook *
Wheat Gluten
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
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5 lb white flour
large bowls and colander
large container that can be sealed, hold liquids and small enough to fit in the fridge
large microwave bowl for cooking 45 minute approx.
microwave oven
Make a smooth dough in the evening. Fill the sealable container with cold water and place dough in it also. Seal this container and place it in the fridge over night.
Late next morning take the dough out and throw out the water. Put the dough in a large colander inside of a large bowl. Pour a stream of room temperature water over the dough as it is vigorously kneaded. Keep rinsing and kneading the dough in the water until all of the white wheat starch is washed away.
Place the wheat gluten which should have lost all white colour, into an open container for microwave cooking. The gluten should be strained of water as much as possible. Microwave the wheat gluten for 45 minutes or until it develops a somewhat hard skin on the top. The gluten should not be covered when cooking. It may rise as much as bread so make sure it has plenty of room.
After it is well cooked take it out and dump it upside down into another bowl and allowed to cool. After it is cool enough to handle it needs to be cut into bite size pieces. The bite size pieces can be refrigerated in a sealed container at least for a few days. Add some bite size pieces of cooked wheat gluten in with your favorite vegetable preparation.
Gluten is a protein and this makes a preparation more desirable. However, some people may have difficulty in digesting gluten. To remedy this use a small amount of chile as well as digestive aids like ginger and turmeric in your preparation. Also it is wise not to make the gluten the main meal. Since gluten is made from wheat it might be best to cut down on other wheat preparations in the meal.
Use soy sauce and nutritional yeast to add a cheese flavor to your preparation. Of course, you must account for the salt in the soy sauce. You may like to salvage the wheat starch that is washed away to uncover the gluten. If you have used good quality flour you may want to use this wheat starch for gravy and other preparations.
Serving Idea:
Try sprinkling the small chunks of cooked gluten with soy sauce, olive oil, and which can also be mixed with nutritional yeast. This should be done before adding the chunks of wheat gluten to another vegetable preparation.
I like to prepare the small chunks of wheat gluten like this before covering them with "Ugma" a preparation I learned while living in the Hare Krsna temple. Your vegetable preparation should have enough juice to soak the chunks of wheat gluten. The chunks of wheat gluten will expand once soaked. I've noticed that olive oil tends to combine rather well with tomato sauce.
For more information on natural living according to the standards of Bhakti-yoga contact me at oxoasis@gnofn.org or simply visit our website at http://www.gnofn.org/~oxoasis.
>From Christopher J. Flores, cjf01@gnofn.org, http://www.gnofn.org/~oxoasis
From "Jazzbel"
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* Exported from MasterCook *
Whole Wheat Bagels
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bagels Daily Bread Mailing List
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups Whole wheat flour
1 1/8 cups Bread flour
1 Tsp Salt
1 Tbsp Butter
2 Tbsp Molasses
2/3 cups Water
1 1/2 teaspoons yeast
TOPPINGS:
3/4 Tbsp Poppy Seeds -- Optional
3/4 Tbsp Sesame Seeds -- Optional
Place first 4 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later)
Rest in a greased covered bowl in refrigerator for 20 minutes.
Divide the dough into 6 equal portions. Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand.
Seal the ends together tightly to make a ring with a 1 1/2 to 2 inch hole in the center.
Place on a greased baking pan. Spray water on top. Proof at 90F. for 30 minutes.
Bring 1 gallon water with 1 Tbsp sugar to a boil.
Reduce to a simmer. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well.
Place on a greased baking pan. Sprinkle tops with poppy seeds or sesame seeds, if desired. Bake in 450F oven for 25 to 30 minutes until golden brown, turning them over after half the baking time.
From Reggie Dwork
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